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Lamb and Olive Burgers with Lemony Feta Aïoli

If I haven’t said it before, I love lamb (and I love burgers). This Greek-inspired burger hits in all the right spots. The ground lamb is mixed with chopped Kalamata olives and sun-dried tomatoes, fresh oregano and garlic. I added a little optional twist of quick pickled cucumber because my mom always served vinegar soaked cucumbers with lamb to help cut through the richness of the meat… they work really well on with the flavors of the burger. With the all of this Greek-ness going on, it just wouldn’t be complete without some briny feta cheese stirred into a lemony aïoli topping.

Quick Pickled Cucumbers

Slice the cucumber as thinly as possible and place in a non-reactive bowl. Stir together the remaining ingredients until the salt and sugar have dissolved. Pour over the cucumbers and let soak about an hour before serving

Combine all ingredients in a small mixing bowl; stir together thoroughly. Cover and refrigerate until ready to serve. Best if made a couple hours ahead.

** [edit] Pushing the garlic through a press is great. However, I don’t have one so I “creamed” the garlic – I finely mince the garlic, sprinkle it with a little kosher salt to act as an abrasive, and then use the side of the chef’s knife and press the garlic into a paste. This method really breaks down the garlic (like a press) so it blends into the aioli without any little pieces.

My mom and grandma are from Illinois… I think it’s a Midwest thing… but I tell you what, it’s the perfect thing to accompany lamb. The perfect bite: roast lamb, mashed potatoes and gravy topped with a vinegary cucumber. YUM!

Hey Anne – The press is good. I “creamed” the garlic – finely mince the garlic, sprinkle with a little kosher salt to act as an abrasive, then use the side of the chef’s knife and press the garlic into a paste. This method really breaks down the garlic (like a press) so it blends into the aioli without any little pieces.